Ecoscience: Modifying Plant Genetics Puts Humanity at Risk

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PHOTO: FOTOLIA/MARIANNE MAYER
Genetically modifying food puts natural species at risk.

Paul Ehrlich (Bring Professor of Population Studies and Professor of Biological Sciences, Stanford University) and Anne Ehrlich (Senior Research Associate, Department of Biological Sciences, Stanford) are familiar names to ecologists and environmentalists. As well they should be. Because it was Paul and Anne who — through their writing and research — gave special meaning to the words “population,” “resources,” and “environment” in the late 1960s. But, while most folks are aware of the Ehrlichs’ popular writing in the areas of ecology and overpopulation, far too few people have any idea of how deeply the Ehrlichs are involved in ecological research (research of the type that tends to be published only in technical journals and college textbooks). That’s why it pleases us to be able to present the following semi-technical column by authors/ecologists/educators Anne and Paul Ehrlich.
 

The Genetic Vulnerability of Crops

Sometimes the most serious ecological challenges are also among the most subtle — and it can be difficult to alert people to the dangers of a problem when there’s little visible evidence that a crisis exists. Such is the case with a situation that’s currently posing a major threat to humanity’s ability to remain in the business of high-yield agriculture.
Last year’s record crops in the United States, and the success of the “Green Revolution” in many parts of the world, are thought by some to result solely from the application of modern pesticides and fertilizers. In truth, though, much of that productivity is due to the work of plant geneticists.

  • Published on Mar 1, 1982
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